Oven-Baked Chicken Legs with Herbs and Lemon
on Apr 28, 2020, Updated Jul 07, 2025
This post may contain affiliate links. Please read our disclosure policy.
Whole chicken legs are inexpensive, easy to roast up, and just plain delicious. Just 10 minutes of prep, and into the oven they go!
Whole chicken legs (aka hindquarters or leg quarters) are often passed over — but here they shine. Rubbed with olive oil, oregano, thyme, minced garlic, a touch of harissa or hot sauce, and salt and pepper, these legs roast at 400 degrees F until the skin crisps perfectly and the meat is tender and juicy. A final squeeze of lemon adds brightness to every bite. Perfect alongside green beans and roasted potatoes. The leftovers can be diced or shredded and added to anything from chicken salad to pasta salads (and make a great cold or room temperature chicken lunch!).
Dark meat is inherently juicier and more flavorful, by and large, than white meat, and chicken legs are the entirety of the dark meat of the chicken. Oven-baked chicken legs are delicious, inexpensive, and really forgiving (e.g., hard to overcook). Interestingly, you might find whole chicken legs priced lower than thighs and drumsticks sold separately.
By signing up, you agree to our Privacy Policy.
This fuss-free-budget-friendly recipe fits right in with our Mom 100 mantra: simple ingredients, easy steps, and food your family will come back for again and again. Think about pairing herb and lemon chicken legs with Sautéed Green Beans, Roasted Potatoes, Mashed Potato Pancakes, or Chili Crunch Brussels Sprouts. Sugar Snap Pea Salad would also be great in the spring. Stewed Tomatoes would be lovely during tomato season.
What's In This Post?
Ingredients
- Whole bone-in, skin-in chicken legs
- Olive oil – Serves as the base for the seasoned oil rub.
- Hot sauce – I used harissa paste, but you can use your favorite hot sauce to add a small kick to the dish.
- Oregano and thyme – Combine with olive oil for a fresh, herby blend. You can use dried or fresh herbs.
- Minced garlic
- Lemon – Squeeze the fresh juice over the hot cooked chicken to provide a final burst of flavor and acidity.
How to Make Baked Chicken Legs
- Preheat the oven to 400 degrees: I like to bake chicken legs in the oven at 400 F, which technically is roasting; a hot oven temperature will give you crispy skin and tender meat.
- Season chicken: Blend the olive oil, harissa paste, oregano, thyme, garlic, salt, and pepper in a small bowl. Rub the chicken legs with the seasoned oil and place them skin-side up on the baking sheet or pan. Bake for 30 to 40 minutes, until the skin is browned and crispy and the chicken is cooked through. The internal temperature should be at least 175 degrees; use a meat thermometer to check.
- Serve: Transfer the chicken to a serving platter and cut the drumsticks and thighs apart, if desired. Squeeze the lemons over the chicken. Serve hot or at room temperature.
What to Serve With Baked Chicken Legs
Pin this now to find it later
Pin It
Crispy-Skinned Chicken Leg Quarters
Ingredients
- 4 whole chicken legs (2 1/2 pounds total)
- 1 tablespoon olive oil
- 1 teaspoon hot sauce (I used harissa paste, but you can use anything)
- 1 tablespoon fresh oregano leaves (or 1 teaspoon dried; optional)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried; optional)
- 1 teaspoon minced garlic
- Kosher salt and freshly ground black pepper (to taste)
- 1 lemon (halved)
Instructions
- Preheat the oven to 400 F. Spray a rimmed baking sheet or baking pan large enough to hold the legs in a single layer with nonstick baking spray.
- Blend the olive oil, harissa paste, oregano, thyme, garlic, salt, and pepper in a small bowl. Rub the chicken legs with the seasoned oil and place them skin-side up on the baking sheet or pan. Bake for 35 to 45 minutes, until the skin is browned and crispy and the chicken is cooked through, with an internal temperature of at least 165 degrees F, preferably 175 to 185 degrees (the higher temp is better for tender dark meat).
- Transfer the chicken to a serving platter and cut the drumsticks and thighs apart if desired. Squeeze the lemons over the chicken. Serve hot or at room temperature.
Notes
Nutrition
FAQs
A final squeeze of citrus juice adds acidity and brightness to the unctuous meat.
Bake at 400 for 35 to 45 minutes, or until the internal temp hits 175 to 185 F — that results in tender meat and crispy skin.
No need — just space them out so heat circulates. You can flip them once halfway through cooking if you want even more browning, but it’s not necessary.
It’s safe — but for juicy, fall-off-the-bone dark meat, aim closer to 185°F so the collagen melts and tenderizes the meat.
Yes! Store leftovers for up to 3 to 4 days in the fridge, or freeze for up to 3 months. Reheat in a 350 F oven (or air-fryer) to heat through and restore crispiness once defrosted in the fridge overnight.
The seasoning was very good and the skin was very crunchy. We’ll make it again. I just used a package of drumsticks, and then a few chicken thighs. I’ll definitely make again – super easy to make too.